1. Heat 2 teaspoons of the oil in large nonstick skillet over medium-high heat until hot. Cook mushrooms 6 to 8 minutes or until tender and liquid has evaporated, stirring occasionally. Stir in 1/4 teaspoon each of the salt and pepper; place in medium bowl.

2. Heat remaining 2 teaspoons oil in same skillet over medium-high heat until hot. Cook onions 6 to 8 minutes or until softened, stirring occasionally. Add spinach; cook 3 minutes or until spinach is wilted, tossing with tongs. Stir in mushrooms and any accumulated juices. Reduce heat to low.

3. Whisk yogurt, evaporated milk and mustard in small bowl. Gradually stir into mushroom mixture; heat until warmed through (do not simmer or yogurt could curdle). Stir in remaining 1/4 teaspoon each salt and pepper.

Visit the Online Store!

Join the Texstyle Mailing List!

About Texstyle

All Texstyle bags are 100% handmade. Four years ago I quit my day job to begin designing, sewing and selling bags full time. I love making things from scratch, consider myself an amateur foodie and research the heck out of everything online. Through Texstyle, I provide customers with durable handmade bags that are attractively unique and fashion-forward. Check out what's new in the online store! www.texstylebags.com